Egg
You should cook egg at 140°F or higher in order to destroy bacteria. If you are cooking with egg mixtures made with an egg-milk base, you need to make sure the internal temperature reachs 160°F.

• scrambled egg -- 1 minute at 250°F
• poached egg -- 5 minutes in boiling water
• sunnyside up -- 7 minutes at 250°F or cook covered 4 minutes at 250°F

Ground Beef
The inside of hamburger patties or meatloaf should reach at least 160°F during cooking.

Reheating Leftovers
Reheat sauces, soups, and gravy until they boil. Other leftovers should be reheated to at least 165°F throughout.

References:
• U.S.Food and Drug Administration
• Food Safety and Inspection Service / USDA

Herbs
Fresh herbs are mostly sold by the bunch. A bunch of basil or parsley is too much to use at once for me, so I freeze leftover herbs. Since they won't keep their shape when defrosted, frozen herbs should not be allowed to thaw long before they are added to your sauce or soup. Frozen herbs give the same flavor as fresh herbs. Ginger can also be stored in the freezer.

Cheese
I freeze shredded parmesan cheese and shredded mozzarella cheese. They last longer in the freezer!

Parboiled Vegetables
You can freeze most of vegetables after parboiling, even leafy stuff such as spinach. Make sure vegetables are adequately drained or squeezed to remove excess water before freezing.